Blogging and other ideas

Even though I've been blogging since 2008 I still feel a little funny when posting anything and am looking constantly at other blogs for tips and clues in composition and design.  Through reading through various blogs I have mentors that I've discovered and I really admire this lady, Ree Drummond, from The Pioneer Woman blog and recently read some new tips that I found to be helpful for my blog.  She makes me feel I can blog about anything!

Speaking of blogging I have discovered I have some new favorites to talk about!

Not in any particular order:

Duck Duck Goose German Brown Porter (yummy and Hoppy) served at

The Washington Street Pub in Easton and the
SILVER MEDAL WINNER in the Maryland Govenor's cup Competition October 2010

Brique Restaurant in Centreville

Commitment Fitness in Centreville

Snap Pea Crisps (great snack without too much guilt)

Nice Farms Creamery from Federalsburg with a

selection of fresh local whole milk and yogurt

The favorites are all relatively local and good for you.  Two winning combinations if you ask me.  

Some pretty pictures from last summer

Heirloom tomatoes from the garden

Bloody Mary bread

Neiman Marcus cookies

Cakepops!

Arugula from the garden

Valentine's Day idea

I was going through my Facebook newsreel after work tonight and saw this idea.  Printable stickers for fruit!  What says I love you more than a healthy gift of (organic) fruit.

Soup and Bread

I read about Soup and Bread on Blue Kitchen's blog.  Soup and Bread offers soup every Wednesday in a local restaurant/coffee house by volunteers from all around the community.  It seems the average is 4-5 crockpots full of soup and they're served from 5pm until it's gone, about 2 1/2 hours later.  The soups and bread are free but it provides an opportunity for those who can donate to give towards a pre-selected local charity as well.

My thoughts first went to a couple of older gentlemen who make their way around the local historic town where I work.  The weather is cold now and yet they are outside for most of the day.  Wouldn't warm soup, even if it's only once a week, be a great way to let them know we care about their well-being?  Feeding people seems like such an easy and charitable thing to do.  Especially if a town got behind it.
(UPDATE:  Here's another older link found on Soup and Bread) 

On a lighter side:

Sprout resources

I just stumbled upon this and in a frantic hurry decided that I'd try to incorporate it into my blog (since I haven't had a post in a while). Currently I'm fascinated with sprouted EVERYTHING. I've been scouring a cookbook from work called Essential Eating A Cookbook by Janie Quinn and really feel it strikes a cord with me. I like what it has to say about eating for your body's true health and how the body can be healed by the foods you eat, and how you eat them.

Here's the link to a sprouting site that I currently want to check out: This is the place to start sprouting!

Have a happy Wednesday!

Real Food Wednesday: Homemade cream cheese

I didn't have to think too hard about this Wednesday's submission. In fact, this one was in the storage tanks to pull out for just this occasion. A few weeks ago I attended a Sustainable Cooking Cooking class taught by Sharon New-Bauckman.  In that class I learned the MOST SIMPLE thing to do....make cream cheese from yogurt.  It truly is fun to make (and soooo simple) and the possibilites are endless on what you can add to the final product.  In a choice between sweet or savory I usually, always, pick savory so my add-ins include garlic, chopped green onions, and some sea salt.  Sharon added a touch of pure maple syrup to the class version of cream cheese too. 

Basically, all one has to do is get a good quality NON-LOWFAT (yes in bold letters I'm emphasizing) plain yogurt.  What was used in Sharon's class and what I use, because that's what's stocked at the store where I work, is Seven Stars plain yogurt. Depending on how much cream cheese you want (lots or not-so lots) and how big your seive is depends on how much yogurt you dump into the seive for the final product.  I usually dump about half the 32 oz. container into the seive.  Sharon also said that you can experiment and use other flavored yogurt for the cream cheese.  Seven Stars offers Maple and Vanilla yogurt as well.  Just rememeber to always use the full fat versions. 

Equipment needed:
A:  A medium to large mesh seive.
B. A large bowl to place under the seive and to catch the whey.
C. Cheesecloth.
D. Yogurt of your choice.

Place the seive over the large bowl and line with the cheesecloth.  Dump the yogurt in the cheesecloth lined seive (I slightly cover) and wait about 24 hours.  Well, that's what I wait because I want a thicker result but anywhere between 12-24 hours per Kelly the Kitchen Kop. 

After your cream cheese is at the desired consistancy feel free to add any ingredients to your hearts desire.  The above photo shows what I added.  Refrigerate the final product

I slathered my cream cheese on some bread I got from Magnolia Bread Company at the Chestertown Farmers Market.  I also added some bacon (I have an addiction and will put bacon on nearly anything) from Lew's farm to complete the bliss.

I hope you try this project.  It was fun, easy, and very gratifying to make a food product with my own hands.  The next step is to make my own yogurt but that's another Real Food Wednesday project!  As for the leftover whey from straining the yogurt, store in a clean glass jar in the refrigerator.  Try some new projects with the whey as I have.  You'll be surprised at the foods that stem from whey!

This post is included in: Real Food Wednesday

Real Food Wednesday: Dilly Beans and canning

So here it goes.  My participation in an online food "blog carnival" via Kelly the Kitchen Kop has begun.  Pretty fun since I have something to contribute and I'm not hurriedly rushing to find something in order to participate this week.  Thankfully, there's Dilly Beans!  They're my contribution to Real Food.

Canning, well, I haven't canned in years and it all came back like riding a bike (which I haven't done in years too).  Five minutes after the boil returns in the canner the beans are done.  After they are removed from the hot water process they delightfully, and re-assuredly, start clinking and popping to let me know they are sealing.  It's really the best sound ever after all your hard work to get the beans in the jar! 

The organic beans were ordered in bulk through Chestertown Natural Foods so they're not truly local beans which I would love to claim.  Perhaps picking some local beans for the next batch of Dilly Beans will be my next adventure!  Now that I've begun making them again I realize what a nice snacking resource they are as well.  The hubby LOVES them!

Dilly Beans Tracy Supcoe style

Ingredients:

4 pounds (about four quarts) whole green beans

*1/4 teaspoon per pint jar crushed hot pepper flakes

*1/2 teaspoon per pint jar whole mustard seed

*1/2 teaspoon per pint jar dill seed

*1 clove per pint jar garlic

5 cups apple cider vinegar

5 cups good quality water

1/2 cup canning salt

*seasonings

Directions:

1.  Wash beans thoroughly and pick out any inferior quality bruised beans.  Cut into lengths to fill pint jars.

2.  Make the brine mixture by combining the vinegar, water, and salt (I used Celtic sea salt this time) in a large pot and heat to boiling.  Keep warm and boil-ready.  Prepare the canning lids by placing them in alternating (top/bottom) layers in a small pot and cover with warm water.

3. Pack the beans into clean, hot, and sterilized (I boil the jars for 20 minutes) canning jars.

4.  Add the *seasonings individually to each jar as listed above.

5.  Bring the brine mixture back to a quick boil then pour into the pints jars filling to within a 1/2 inch to the top of the jar.

6.  Wipe clean the rim of the jars and then place the canning lids on top.  Screw the band on the jars until just slightly tight.

7.  Process the jars in boiling water for 5 minutes.  It's important to start the timing as soon as the water returns to a boil.  Remove jars and sit upright on a wire rack to cool, several inches apart.

8.  Allow, at least, two weeks for the Dilly Beans to work their magic in the jar. 

It really is fun and easy to do.  Tracy (my canning mentor) also recommends having the Dilly Beans in your tuna fish sandwich.  Just delicious!  Happy Real Food Wednesday!

Yield: 7 pints

Humane Society Heroine

Sarah Collins, of Collins Creations, is one of the most enthusiastic young lady's I have met in a while. She has a heart of gold and the drive of Lance Armstrong. I met her at the Chestertown Farmers Market this past beautiful Saturday and bought one of her bracelets that she proudly made herself.

What makes Sarah so special, and attracted my attention, was that she operates her stand to raise money for the Kent County Humane Society. Half of her earnings she donates to the Humane Society and she's already raised $1,000.00 in this past year.

Sarah humbled me with her drive to help, her love of animals, and her will to succeed. Her proud mom, Heather, was all smiles as Sarah talked about her commitment to helping the Humane Society.

Local Fresh Market in danger of closing

It seems I never budget my time properly enough in order to keep up with this blog. Then there comes along something that really catches my attention and I want to go on the record and say something about it other than on Facebook.

Dr. Mowry's Fresh Market on Kent Island offers the public fresh local food every Tuesday evening starting around 5-5:30pm and running until 7pm or so. I had the pleasure of wandering around a few weeks ago and couldn't believe the large turnout. Parking was at a premium I assure you! But now, I just recently read, there's a danger of it closing due to poor turnout. Curious.

Here's the link to the article I read. I think it would be a shame for residents to lose touch with their local food sources. As I continue onward in my food journey I realize it's becoming more and more important to learn where my food is coming from, the conditions the food were raised in, and the values of the people who raise my food.

On the Bucket List

After reading this article, via Metrocurean blog, I immediately imagined the Birthday dinner scene from the movie Chocolat. The scene in which everyone is dining outside, under trees, with twinkly lights above, and seductively savoring each morsel.  Everyone is blissed out of their minds with good food which had been prepared carefully and lovingly. Sharing a table with good company and great food appeals to the most primal part of me.  To Do: Dinner With Daniel At 1789

I'm going to fantasize that Bob and I will be able to do this in the near future.

A new fan of Jamie Oliver (but an old fan of Mark Bittman's)

I haven't always been a big fan of Jamie Oliver. No specific reason in particular why I didn't care for him but I changed my mind after I watched this video. I really felt impressed by his drive and passion for what he believes in regard to food, children, and disease.


Now an old favorite, Mark Bittman.

Fried hard boiled eggs "Lucullian Style"

I decided to play with my food during a past snowstorm. Since the natural food store where I work sells farm fresh local eggs I had an abundance of them in the fridge. I had seen a recipe that caught my attention from Lucullian Delights which was Fried Hard Boiled Eggs and thought it sounded crazy and tasty enough to try. They were delicious!

Basically all one has to do is hard boil as many eggs as you think you may want to slice and fry. I used a shallow dish sprinkled with some dry bread crumbs and a dash of Jane's Crazy mixed up salt and then gently pressed the bread crumbs on both sides of the eggs. I used a shallow non-stick fry pan with a tinge of olive oil nicely heated through to quickly sear the lightly breaded eggs to a nice golden crust (about 3-4 minutes each side). After rummaging through the crisper in the fridge I found some organic fresh spinach and leftover olive oil/Dijon mustard dressing in the fridge door. I sensed a twist on an old spinach salad theme! After compiling everything together on one plate I have to say I was glad I tried Lucullian's recipe....even if it wasn't exactly the same.

Mrs. Weeks went to Key West Florida

Man! I LOVE the warmer weather! When you live in Maryland you have winters but sometimes they're crappy winters. Some years there's actual snow. Some years it's the ice storm from hell. Other years we're blessed with a nice icy cold rain and mushy mud with a touch of salt spray to nicely coat the bottom of your car. Beautiful.

My point. The hubby and I just got back from Southern Florida and the weather caused us actual physical pain when we exited the plane in Baltimore on Monday. Our bodies seized into a crouch-like stance like we had cramps when walking the jet-way and it only got worse when we got to baggage claim where the doors leading outside were in a constant open position. Now that I'm back in the cold on a regular basis my body has tempered and it doesn't bother me as much but the memory of Florida still pervades.

What sticks out the most, besides the weather, was the food. Let me begin with it being fresh. To be able to eat that fresh on a daily basis would curl my toes. I have few pictures of the food that I ate because I was too wrapped up in eating it. From fresh sardines, ceviche, stone crab, conch salad, my husbands surf and turf eggs benedict (great choice honey), to my grouper from Louie's (happy birthday Jonathan!) I was in heaven. Our dear friends told me they visit the farmers market whenever they want. Mine closed in October. I'm so jealous.

The following are snaps from our recent most favorite vacation with great friends, awesome music, and heavenly food.

I have to back track a wincey bit and say that the Chesapeake bay area in the Spring, Summer, and Fall is one of my favorite places too. I have too much nostaglia tied up in this area to not love it. Bob and I have raised our son here and we have dear friends as well with whom we've shared many memories. There are awesome restaurants and bars with people who work in them that have become our friends too and we would miss them very much should we move on. I think my problem is the intoxicating warmth, sunshine, and overall great food that is a constant year round in the great state of Florida that has me currently smitten. Smitten like a kitten.

(One more thing: If you get a chance to watch Jonathan Birchfield play you had better go)

Catching up

I wanted to post some snaps of this past summer (miss you so much) and other events. I've been a very lucky lucky girl these past months.


From top to bottom: Flowering thyme, rubber ducky cupcake platter with cake pops, Ghetto Labor Day cookout, fried green tomatoes, penguin cupcake platter, sailing on the Chesapeake, steamed crabs.

Mrs. Weeks goes to Chestertown

Today was my very first time I ordered anything from Rita's and I saved myself for the first day of Spring. I felt like a bride on her wedding day. Lisa, my sister-in-law, convinced me early this morning that today was the day to finally order from Rita's because they were giving away free Italian Ice in honor of the first day of Spring. So, we made plans to meet and travel to Chestertown to experience my unflowering together. It was more chilly outside than what I would've liked but taking advantage of something free amongst other like-minded people who were there for the same purpose made me feel very Patriotic in a weird way.

Going back home along Rt. 213 towards Centreville is a new curiosity which strikingly looks like, dare I say it, a baby vineyard. Now that Spring has arrived, it has given me new energy about food, gardening, and meeting new people so visiting the "baby vineyard" is definitely marked on my Spring "to do" list. In the meanwhile, I'll just park on the side of the road and take a few pictures of it until I finally gather the courage to drive down to lane and say hi.

Grillen and chillen: (LIME, BUTTER, & OLIVE OIL SAUCE)

Hurry Spring! The warm weather can't arrive fast enough for me. Last night I fired up the grill for the asparagus and London Broil I had bought at Safeway for dinner. Sure, grill your food but how do you "kick it up a notch", so to speak? Then I remembered a lunch I had with Bob at Applebee's (yes Applebee's) that served broccoli with a lime olive oil-ish sauce. I loved the taste of the lime with the olive oil and thought it tasted really light and fresh. I would have licked the plate if it was socially acceptable. So, last night, instead of just plating the asparagus I thought that maybe it would be tasty with my version of the lime sauce I had with the broccoli earlier. I just plunked my imagined Applebee's ingredients in an aluminum pan and parked it over a low flame. I added the grilled asparagus after everything in the pan melted down and swooshed everything together for a minute or two until it was all warmed. If I may say so myself......well, it was pretty darned good.

Lime, butter, and olive oil sauce for the grill

Ingredients:

1 large aluminum pan
1/4 cup real unsalted butter
1/4 cup olive oil
zest of 1 lime, lightly chopped
juice of 1 lime
salt and pepper to taste

Directions:

1. Pre-grill or blanch asparagus or broccoli

2. Place all the above ingredients in the aluminum pan.

3. Warm the pan over a light fire until the butter is melted.

4. Place the vegetables in the pan and warm through.

5. Eat and enjoy!

It isn't any easier for a quick grilled meal with veggies.  Now onto another idea for dinner that I have to try.  Check out this recipe from David Lebovitz. It's going to be on my table very soon.

Not your regular St. Patrick's Day meal: (AVOCADO & SHRIMP SUSHI SALAD)

It's been nearly a month since I last posted anything and I'm feeling pretty lousy about it. It's not as though I haven't traveled anywhere, eaten anything, or fixed a meal because I'm guilty of all those things. I've been to Mexico, eaten at a GREAT restaurant with AWESOME hamburgers, and fixed a few meals that I'm proud of. Since I'm still lucky enough (haha) to still have a souvenir from Mexico, namely some gastro-enteritis, I didn't feel any love for corned beef and cabbage yesterday to "celebrate" St. Patrick's Day. It's not that true Irish folks really eat that anyway. I hear lamb stews are pretty popular instead but I'm detouring a little.

I was messing around with some recipe ideas from various cookbooks in storage that I pilfered from the attic. I had forgotten that I had Moosewood restaurant new classics and what a great resource it was for "different" recipes. One recipe had everything, almost, that I had in stock at the house without running out to the store. Sushi salad on an Irish holiday? What the hell!

Due to supplies on hand I substituted grated zucchini for the radish/daikon, omitted the scallions, and used chopped romaine lettuce for the salad greens that were called for in the original recipe. I also only used one half of a toasted nori sheet due to personal taste. In my opinion that's an ingredient that can be completely omitted if desired. I also added a dash of dark sesame oil to the wasabi dressing too for added flavor.

Avocado & shrimp sushi salad (based on the Moosewood restaurant new classics cookbook)

Ingredients:

Wasabi dressing:

1 Tbsp. wasabi powder

2 Tbsp. water

1/4 cup rice vinegar or lime juice (I used the vinegar)

Salad:

2-3 cups cooked white rice, preferably sushi rice

1 pound peeled and deveined shrimp

1/4 cup rice vinegar

2 tsp. sugar (I used 1 packet of Splenda)

3/4 tsp. salt

2/3 cup peeled and grated carrots

1/4 cup minced scallions

1/4 cup grated radish or daikon

1 Tbsp. toasted sesame seeds

1 sheet nori, toasted and crumbled

1 ripe avocado, preferably Hass

4-5 cups mixed salad greens or spinach leaves

lemon or lime wedges

Directions:

1. In a small bowl, whisk together all of the wasabi dressing ingredients until smooth, and set aside.

2. Cook the shrimp as desired either by boiling for 2 minutes until pink and firm OR grill, after tossing with a little vegetable oil, over a hot fire.

3. In a small bowl, whisk together the rice vinegar, sugar or Splenda, and salt until the sugar dissolves. Add the mixture to the cooked rice and combine.

4. Add the carrots, scallions, radish or diakon, sesame seeds, and 1/2 of the crumbled nori to the cool rice mixture and toss well. Peel, pit, and slice the avocado but do not add.

5. To assemble the salad, line a large platter with the greens. Mound the rice mixture in the middle and arrange the shrimp and avocado slices around the perimeter. Drizzle the wasabi dressing over the entire platter and sprinkle the rest of the crumbled nori, if desired. Garnish with the citrus wedges.

6. Enjoy St. Patrick's day!

Note to self

Do not. I repeat, do not put food on the stove before you get "distracted" with your significant other. In my defense I wasn't planning on getting distracted but it just sorta happened and as a result my WHOLE house stinks like burnt food now. I had an AWESOME skillet of lime butter green beans, broccoli, and mushrooms but it all was sacrificed to Vulcan the fire god during my inattentiveness. I'm sure that nobody really cares about my "private life" but it's my version of a public service announcement and I thought it was important.

NO FOOD ON THE STOVE WHILE YOU'RE NOT WATCHING...EVER!

Speaking of food it makes me drift to wine (natural progression) and I've been looking at the same, empty, bottle of wine on my kitchen table for almost a week now and I feel utterly compelled to say something about it. I'm not trying to blow smoke up any one's keister and pretend I'm a wine connoisseur but I do like wine and I know what I enjoy drinking. So, to continue, I've been gazing at that empty bottle and it has been reminding me of when Bob and I drank it on Valentine's Day evening. What a great dinner. What a great wine. Bob and I had bought wines on our Fall field trip to Virginia last year and was pleasantly surprised when he spotted two bottles that we had miraculously saved all this time in the wine fridge. We started with the one bottle we had, from the two, and eagerly opened the second bottle we had when we finished the first. We couldn't help it. Bob and I were even reminiscing this morning about our prized Three Fox Vineyards 2006 Appassionata Vidal that we had that Valentine's evening. Well the TWO we had that evening. The Appassionata Vidal was a buttery white wine that was utterly delicious and became our instant favorite from all the wines we bought, from the past till present. Bar none. We're big fans of the Northern Virginia-area wine country and make a field trip out of visiting them. Oasis, Rappahanock, and Pearmund have always been our "go to" places where we enjoy ourselves for the atmosphere and the great tasting wines but we ventured to a new location and hadn't regretted a single mile to get there. Three Foxes Vineyard is a small newer vineyard, for us, and their wines are just outstanding. When Bob and I walked towards the entrance to the tasting room we were greeted by one of the friendly owners who was fighting a battle with the firewood trying to get a fire started in an outdoor chiminea. We didn't realize that he was one of the owners because he was so unassuming, and well, was pretty determined and occupied to getting that fire started too. He stopped momentarily to greet us and pointed the way towards the tasting room. Later, we realized who he was after we had met the other half of the partnership, his wife, who was just as unassuming and was talking with us about joining their Vinter's Circle. Apparently there was a Christmas event they were planning for their members and it sounded like it was going to be great fun. She was very excited about the preparations for it and had spoke of a prior event that was a resounding success as well. Regretfully we didn't join due to distance but definitely plan on a field trip in the future re-stock our supply of their delicious wines. I'm looking at their brochure right now and dreaming of the trip.

So that's my day so far. Burnt food and delicious wine. There's not enough incense to get the lousy burn smell out of the house right now. If there's any ideas out there I'll take them because, well, because literally it's starting to give me a headache from the smell. Well, it could be because Bob and I were at No Place last night but that's another story.

No Place

Bob and I discovered too late into the Winter season this unassuming local bar and eatery. Usually I've been cawing about Big Owls as a great place where Bob and I mingle and drink but No Place is our newest favorite place to wander to. No Place is a die-hard Steelers hive where the wonderful local gentry come to hang their hats and hide from the Winter cold and is located in historic old Stevensville. Lori is the consumate bar maiden who is attentive to all the customers seasoned and new (like we were) and Bob and I really feel welcomed and taken care of every time we sit down at the bar. Lori really is the hidden Patron Saint of the Eastern Shore. Sexy, kind, great sense of humor, and honestly loves her family above all else. We met her daughter and her grandson yesterday and really felt the love and pride ooze from every pour in her body and she couldn't wait to introduce her beautiful family to us newbies or anyone else for that matter.

The local's we meet every time Bob and I go in there are very friendly and welcoming. Never once have we felt out of place or snubbed because we were the new kids hanging at their place at the bar. Space is always made for new arrivals with a friendly smile or a "hi, how you doing?". Bob and I met "Pepper" as I noticed him slurping down a shot of xtra-hot wing sauce. He just smiled when I questioned him with an astounded "what did you just do?". "Pepper" obviously got his nick-name honestly but his real name is Chad Marshall and is a local DJ who seems to be well known and liked. He was immmediately nice to us and wasn't hestitant to introduce himself to Bob and I even after I seemed a little shocked from his hot sauce slurping habit. As for the saloon patrons though just leave any attitude or "airs" outside or, better yet, locked in your car. This isn't a space for golf pants or bragging about your wine collection. To be clear though, I definately get the impression if your kid is doing well in the military or was lucky enough to get accepted into an Ivy League school no one could be happier for you and geniunely so. Humbly brag all you want and they will lend you an ear.

Since I'm always intrigued by food, any food, I "borrowed" into a conversation with a gentleman about cooking wild game. ANY wild game. Muskrat, goose, venision, and any other Eastern Shore game I've failed to name. Apparently Bob and I just missed out on a pretty big event in which many wild games are prepared and eaten. Being that I grew up on the Shore with a daddy who hunted I can say I miss a dinner table with goose or venision as the main course. My daddy has since retired to Florida and no longer hunts but my fascination has always remained and I will always feel a certain affinity towards anyone who can bring an Eastern Shore classic to the table. I love the whole process from the field to the table and will definately not miss the wild game bonanza that happens every February next year. I'm just glad that the wonderful saloon patrons are patient eneough to put up with my incessant questioning and evesdropping!

I tried to find a link on the Internet that could make it easy to locate this new favorite of ours but it seems there is no website for this wonderful local haven. I'm assuming that perhaps there's a reason for this and decided that, maybe, the charm of it is that, number one, it isn't a chain and number two, advertising the hell out of it isn't necessary. If you're lucky enough to know where it is then you have found a true treasure indeed.

Up waaaaay too early

I can picture Bob and I "later in life". Two old birds strolling the beach in the pre-dawn hours because they can't sleep. I was thinking "beach" and "warm" while sitting inside my cozy house and it's 19 degrees outside. The picture above is from our last trip to Hilton Head South Carolina, in the pre-dawn hours.

So what to do early in the morning when there's no beach or warm temperatures to occupy the sleepless? Browse the internet of course. I brewed a pot of coffee (NOT condusive to going back to sleep) and reviewed my Yahoo page. I subscribe to a web page called The Consumerist and it had a great link to a coupon web site that I thought was pretty informative. Since I'm trying to be a more conservative home cook and housewife I was pretty excited....I guess it doesn't take much to get my engines fired up.

I went to Brooks Tavern yesterday afternoon (whoops that doesn't sound like I'm being economical does it?) and had lunch. I can say that I was intrigued by my experience and that I liked the environment. The menu was varied and interesting and it was hard to pick from the fresh salad selections or the local beef burger (which is obtained via St. Brigid's Farm). The rustic place wasn't a bad experience but it wasn't the speediest either. The poor server tried his best and Barb (I think?) hurried around making sure the gradually filling tables were satisfied. I got the impression there were some "regular's" there as she appeared familiar with a few diners. She definately lightened the load a bit as it appeared there was only one waitstaff for the cozy room. The spinach salad I ordered was satisfying and was served in a quantity that was plentiful and pretty to look at. The fact that this restaurant participates with local venders and growers appeals to me in a very "colonial" sense. I love the idea of knowing where your food comes from, establishing a relationship with local food artisans, and making all of it work together in a thriving business for the public.

So there you have it. I forgot my camera in my haste to get out the door but I won't make that mistake again. I definately wanted to have a field trip (it was partially accomplished) but didn't get to visit the fledgling vineyard that is located in between Centreville and Church Hill while on my way home. I wanted to stop yesterday but the lane looked a little too muddy for me and, well, nature was calling.

Planning an adventure

Oh my gosh I'm dreaming of Spring. I love everything about Spring: hikes, planting new vegetables, sitting on my patio enjoying a glass of wine, wandering with my camera, the smell of farmer's plowing their fields....etc. These poor tomatoes above were from last season and I have a new lofty goal of having the BEST tomatoes this year. This includes really preparing the soil properly and having a more established plan of plant locations in my little space. I recently saw an advertisement that really piqued my interest with experimenting with new products. Part of me, the pessimistic side which I try to hide, thinks that the product is a bunch of horse-wash but the other more "optimistic" side thinks I'd really like to order it and give it try. The Topsy-Turvy upside down hanging planter has been on my mind since I saw it yesterday which then gave me, almost, instantaneous Spring fever. Bob gave me the "ok" when I brought it up last night so I've been squirming about it ever since.

I'm traveling to Chestertown today for an appointment and thought I would explore a restaurant that has also piqued my interest as well. Brooks Tavern popped when I was exploring the Slow Foods Baltimore website. At least that's where I think I found it. So anyway, I'm off to Chestertown after I finish here (and fix the mop-head) with my camera in tow for a fun field trip.